INGREDIENTS
1 6-8 oz. ahi tuna steak, ¾” thick *sashimi-grade, see notes
2 tablespoon black sesame seeds
2 tablespoon white sesame seeds include more for garnish
2 tablespoon sesame oil
For Bowl:
Jasmine rice (cook according to package directions)
Sliced avocado
Sliced cucumber
Sliced radish
Shredded carrots
Edamame
Prepared seaweed salad
Sprouts and sesame seeds for garnish (optional)
For Spicy Sauce:
½ cup mayonnaise
1-2 tablespoon sriracha sauce
DIRECTIONS
Slice and prepare ingredients for the bowl.
Combine white and black sesame seeds.
Firmly press the ahi tuna steak into the seeds to coat.
Turn burner on medium-high heat. When pan is hot, add sesame oil and begin searing the tuna steak.
Cook for 1-2 minutes on each side. The center should remain pink (unless you prefer your fish well done). *See notes.
Let rest for 3-5 minutes, then cut into ½ inch cubes.
While tuna is resting, mix together sriracha and mayonnaise for the spicy sauce.
Arrange all ingredients in bowl. Drizzle spicy sauce over the top.
Notes:
Many people eat *sashimi-grade or *sushi-grade tuna raw. Please do your research and if you are uncomfortable with this, the fish may be cooked more thoroughly by adding additional time to the cooking process until center is no longer pink.
